The only allergy-friendly zucchini banana bread muffins that you'll ever need!
Prep Time7 minutesmins
Cook Time18 minutesmins
Total Time25 minutesmins
Course: Breakfast, Snack
Keyword: kid-friendly, no sugar added
Servings: 15muffins
Author: Kacie Barnes, MCN, RDN, LD
Equipment
Blender
Ingredients
2½CupsRolled Oats(200g)
1¼CupsMashed Banana(300g)
1CupZucchini(200g)
1tspBaking Soda
½tspCinnamon
¾tspBaking Powder
¼tspSalt
1½tspVanilla Extract
⅓CupAvocado Oil
¼CupPure Maple Syrup
1½TbspApple Cider Vinegar
Mini Chocolate Chips(Optional)
Instructions
Preheat oven to 375 F, and prepare 2 muffin tins (regular or mini muffins).
Spray with oil if you don’t have liners or a silicone muffin tin.
Put the oats in a blender and blend until a fine powder forms.
If you don’t have a high powered blender, grate the zucchini.
Add all other ingredients to the blended oats (except optional chocolate chips) and blend until smooth.
Fill muffin tins.
Sprinkle chocolate chips on top.
Bake! For regular size muffins, bake 16-18 mins. For mini muffins, bake 10-13 mins.
Let cool, then serve!
Video
Notes
Makes about 15 regular-sized muffins, can also make as mini muffins.The regular sized muffins only have about 3g added sugar (and the mini ones, half of that!).